Filling my CSA void with a blog post – Chili tofu on a bed of arugula

It’s Wednesday. And no CSA delivery. How sad. So instead of showing you a picture of my delivery, I’ll just share what I had for dinner tonight.

Ingredients

  • 1 pkg Hodo Soy Beanery tofu
  • 2 spring onions
  • 1 tbsp chili powder
  • 1/4 cup lemon juice
  • 2 thai chilis (of course, use at your own discretion)

Instructions

  1. Cut the tofu into smaller pieces and begin frying in a small amount of oil – add in the spring onions.
  2. Once the tofu has cooked, add the remaining ingredients.
  3. Add a bunch of chopped fresh cilantro before serving.

May I also mention my new handy-dandy rubber spatula I found in the clearance section at Macy’s? I love it because all of my other rubber spatulas have a wooden handle, which means I can’t put them in the dishwasher (the wood can warp in the high heat, which is also why your wooden cutting boards don’t belong there either).  This spatula has a stainless steel handle – so straight to the dishwasher after cooking!

I then served this tofu on a bed of arugula, with red radishes, green peppers and avocado.  My nose is still running from those thai chili peppers, but a cold refreshing glass of Santa Cruz Organics Limeade helped that situation (and was perfect for this warm summer night).

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